Place the peaches, orange, and lemon in a large saucepan and add the bay leaf, cinnamon, cloves, wine, water, and sugar. Bring to a boil over medium heat. Reduce the heat slightly and simmer for 1 hour, or until the ingredients are very tender.

In a small bowl whisk the cornstarch into the brandy. Stir the brandy mixture into the peach mixture and return to a boil. Remove from the heat and allow to cool. Remove and discard the orange and lemon rinds, bay leaf, cinnamon stick and cloves. Puree the mixture in a blender or food processor until smooth.

Push the mixture through a fine sieve into a bowl. Divide 1 cup of the soup into 4 small ramekins and freeze. Chill the rest of the soup and add ginger ale just before serving. Serve in chilled bowls and float the frozen soup on top.